Tofu Kebabs with Vegan Yoghurt Sauce
250 g Firm Tofu
1 Green Bell Pepper
1 Red Bell Pepper
1 Red Onion
1/2 tsp Ground Cumin
1 tsp Ground Turmeric
2 tbsp Garam Masala
Vegan Green Yoghurt Sauce
150 ml Soy Yoghurt
1 large bunch Fresh Coriander (cilantro)
5-6 Fresh Mint Leaves
1/2 Lemon juice only
Press the tofu between two sheets of kitchen paper weighted down to disperse any excess moisture. Then cut it into 1.5 inch cubes.
Chop all the vegetables into large chunks.
Mix together the dry spices and toss the tofu in so all the chunks are evenly coated.
Assemble the kebabs, alternating between the tofu and all the veggies. Grill on a hot griddle pan for a few minutes on each side, until the tofu and the veggies are cooked through.
To make the sauce, finely chop the herbs and stir into the yoghurt with the lemon juice.